Yuzu Sour
Whiskey · Coupe
Japan's citrus cousin of the Whiskey Sour — yuzu juice has a grapefruit-mandarin-lime complexity that transforms a standard sour into something ceremonial.
| Glass | Coupe |
| Garnish | None |
| ABV | 18% |
| Category | international |
| Flavor | citrus, silky, japanese, elegant |
Ingredients
- Japanese Whisky2 oz
- Yuzu Juice0.75 oz
- Simple Syrup0.5 oz
- Egg White1 piece
- Yuzu Peel1 twist
- Angostura Bitters3 drops
Method
- Dry shake whisky, yuzu juice, simple syrup, and egg white
- Add ice and shake hard
- Double strain into chilled coupe
- Garnish with yuzu peel and three drops of Angostura on the foam
Pro Tips
- Bottled yuzu juice from a Japanese market is actually better than 'fresh' outside Japan — the fruit travels poorly.
- Three Angostura drops on the foam isn't decoration — they rise and sink as you drink, releasing spice.
- Nikka From The Barrel is the affordable workhorse; Yamazaki 12 is the flex.